Categories
Dinner

Green Chile Chicken Enchiladas

A low-carb recipe inspired by Lil ‘Lunas’ Green Chile Chicken Enchiladas

Ingredients:

Enchiladas:
  • 3 cups cooked and shredded chicken
  • 3 cups shredded Colby Jack cheese
  • 1 recipe Homemade Green Enchilada Sauce or 4 cups of canned Green Enchilada Sauce
  • 1 cup sour cream
  • 8 low carb tortillas
  • 4.5 oz can chopped green chiles
Homemade Enchilada Sauce:
  • 1 tbsp olive oil extra-virgin
  • 1/4 minced white onion minced
  • 3 tsp minced garlic
  • 1 chopped green bell pepper
  • 1 seeded jalapeños
  • 3/4 lb husked tomatillos
  • 1 cup cilantro leaves
  • 2 cups chicken broth
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp cumin
  • 1 1/2 tsp oregano
  • 2 tbsp erythritol

Instructions:

  1. If using canned enchilada sauce skip to Step 4. Sauté onions and garlic in olive oil. While onions are sautéing, blend tomatillos, green peppers, jalapeno peppers and cilantro in food processor until smooth. Add onions and garlic and process once more.
  2. Heat tomatillo mixture, chicken broth, and spices in a large pot and simmer for 30 minutes.
  3. Let mixture cool, and process once more to remove any remaining lumps. (If desired, simmer sauce in slow cooker for a few hours to strengthen the flavors.)
  4. Grease a 9×13 baking dish with oil, and preheat oven to 350 degrees.
  5. Combine chicken, 1 1/2 cups cheese, and green chiles in a small bowl. Spread a dollop of sour cream down the center of each tortilla (1-2 Tbsp). Scoop 1/2 cup of the chicken mixture onto each tortilla and roll. Be sure to place the enchilada seam side down in the baking dish.
  6. Repeat Step 5 with remaining 7 tortillas and top with heated enchilada sauce. Sprinkle remaining cheese over the top.
  7. Bake 20-25 minutes, and if desired, serve with Guacamole or sour cream.
Nutrition Facts
Servings: 8
Amount per serving
Calories 477
Total Fat 28.2g
Net Carbohydrates 10g
Protein 31.3g
*Disclaimer: Nutrition is approximate.

Categories
Dessert

Pumpkin Bar Cookies

Ingredients:

  • 3 cup almond flour
  • 3/4 cup Erythritol
  • 1 package sugar-free butterscotch pudding mix
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup pumpkin puree
  • 1/3 cup melted butter
  • 1 tsp butter vanilla extract
  • 2 small eggs
  • 1/2 cup Bake Believe white chocolate chips
  • 1/3 cup pecans (Skip these to reduce carb count further)

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan or line with parchment. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn). Remove butter from heat and mix with pumpkin puree. Mix butter/pumpkin mixture into dry ingredients. Add vanilla extract and eggs. Once combined, stir in pecans. Press cookie dough into prepared pan and bake for 25-30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Turn off oven. Sprinkle white chocolate chips over the top of the cookies, and let sit in warm oven until slightly melted. Remove cookies from oven, and if desired, drag a butter knife through the melted chocolate to make a squiggle pattern. Let cool and slice into 18 bars.

Nutrition Estimate*
Servings: 18
Amount per serving
Calories 103
Total Fat 9.4g
Net Carbohydrates 2.7g
Protein 1.7g
*Disclaimer: Nutrition is approximate.
Categories
Dinner

Red Cheese Enchiladas

Ingredients:

  • 2 tbsp canola oil
  • 3 tbsp chili powder
  • 1/2 tsp garlic
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 2 cups chicken broth
  • 2 tsp xanthan gum
  • 3 cups Fiesta Blend Cheese
  • 8 Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps

Instructions:

Grease a 11×7 pan and set aside, preheat oven to 350. In small saucepan over medium heat, whisk together oil and spices. Whisk in chicken broth. After no spice lumps remain, heat the sauce for fifteen minutes. Whisk in xanthan gum. Let sauce cool slightly before proceeding to the next step to prevent burning your hands during the rolling process. To make each enchilada, dip tortilla in sauce and lay in prepared pan. Add 1/4 cup cheese to the center of middle of the tortilla. Roll and push to the edge of the pan. Repeat with remaining 7 tortillas. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake in preheated oven for 25 minutes. If desired top, with shredded lettuce and sour cream (not included in nutrition estimate).

Nutrition Estimate
Servings: 8
Amount per serving
Calories 300
Total Fat 19.1g
Net Carbohydrates 7.5g
Protein 15g
*Disclaimer: Nutrition is an approximate.
Categories
Dessert

Lemon Squares

Ingredients:

Cookie
  • 12 tbsp butter
  • 1 cup erythritol
  • 3/4 cup coconut flour
  • 2 large eggs
  • 3/4 TSP baking powder
  • 1 TSP vanilla
Lemon Layer
  • 1 1/2 tsp unflavored gelatine
  • 1 tbsp water
  • 3 eggs
  • 1 1/2 cups erythritol
  • 1/2 tsp lemon extract
  • 1/4 cup lemon juice
  • 1 cup softened butter

Instructions:

Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.

In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.

Nutrition Estimate
Servings: 40
Amount per serving
Calories 101
Total Fat 9.7g
Net Carbohydrates 1.3g
Protein 1.8g
*Disclaimer: Nutrition is approximate.
Categories
Uncategorized

Strawberry Shake

Ingredients:

  • 2 cups unsweetened coconut milk
  • 1/4 cup heavy-whipping cream
  • 5 scoops Quest Nutrition Vanilla Milkshake Protein Powder
  • 2 box (1.4 oz each) powdered sugar-free strawberry jello
  • Ice
  • Optional toppings: Sugar-free whipped cream and Chocolate Chip Brownie crumbles

Instructions:

Pour coconut milk and heavy-whipping cream into a blender. Add protein powder and jello powder. Pulse until thoroughly combined. Turn off blender and add a cup of ice. Blend. Keep adding ice and blending until protein shake is desired thickness. Pour into glasses, and if desired top with whipped cream and Chocolate Chip Brownie crumbles.

Nutrition Estimate
Servings: 5
Amount per serving
Calories 165
Total Fat 6g
Net Carbohydrates 3.2g
Protein 23.4g
*Disclaimer: Nutrition is approximate.